Hi there, I’d like to share a recipe for a chicken curry I’ve arrived at after trying many different flavours and variations of herbs, spices and vegetables with the organic Riverford’s chicken leg chunks I’ve received for the last few years.
I got a braising pan with a lid from the supermarket, which meant I was no longer frying the chicken chunks. Then I tried combinations of herbs, spices, fats and oils, water and vegetables.
The following recipe is the one, which excites me the most to cook and eat and I recently read that the spices I use, ginger and tumeric are both good for the health of our liver. Other items, which protect the liver include dandelion, milk thistle and beetroot according to this blog post intended to sell a supplement for liver health.
All of the ingredients can be bought from Riverford Farm at the moment. I cannot guarantee they will all be available all year round. Seasonal greens can be added to taste. The Hungry Gap Kale I added today has a powerful, distinctive flavour so I’ll keep it to steam and eat with plainer foods.
- Chop the following before starting to cook:
- Coconut oil
- Lemon juice
- Fresh Coriander
- Black pepper
Chopping up all the vegetables, with onion, chilli and pepper, grated ginger and tumeric on one side with garlic, coriander, mushrooms and a leek on the other. Then put half a lemon nearby and the other half can be kept in tinfoil for a few days.
Add a dollop of coconut oil to the braising pan on a medium heat – this creates the tropical aroma with the ginger and tumeric.
After the oil has turned liquid, add chopped onions, pepper, chilli, ginger and tumeric and stir for a bit.
Next add the chicken chunks and stir everything. If like to add more tumeric and ginger, go ahead. To make it a little hotter can use Scotch Bonnet or add a little cayenne pepper or hot paprika.
After stirring this for a few minutes, add the juice of half a lemon. A reasonably priced device is an electric citrus juicer, popular in Spain and quick for making freshly squeezed juice. However, using a knife and hands can get all the juice out.
After stirring this for another minute or two, add some water to the pan, half a pint to a pint works. Then finally, before simmering add the mushrooms and a chopped leek or two and grind on some black pepper.
After the lemon juice, I’d add the garlic and coriander.
Then put the lid on and simmer for 30 minutes on the lowest hob heat. The water will bubble gently and ensure the chicken is cooked through. The herbs, spices and vegetables will all integrate with the sauce from natural juices, oils and water.
Finally, add some plain yogurt. Ideally, this could be goat’s or sheep’s yogurt, or organic plain cow’s yogurt or Kefir from a farm with grass fed dairy cows for the best nutrition. Stir the yogurt in to make the source creamy, which goes well with the chicken, leeks and mushrooms all in a tasty, satisfying and nutritious, natural creamy, hot and spicey sauce set against an aroma of coconut.
Nutrition notes – Micronutrients
Tumeric and Ginger root are both good for the liver, to protect it from the ravages of glucose production to deal with the modern diet and lifestyle. We take in more foods containing glucose as a planet than any previous generations.
Chicken: Vitamins B2, B3, B5, B6, K, Choline, Potassium, Selenium, Sodium, Zinc
Onion: Vitamin C, B9, Potassium
Ginger: Vitamins B3, B6, B2, A, E, C, B9, Zinc, Phosphorus, Magnesium, Potassium, Iron
Tumeric: Manganese, B6, Zinc, Phosphorus, Copper, Potassium, Magnesium, Iron, Vitamin C, B3, Phosphorus, Zinc
Mushrooms: Choline, B vitamins, copper, potassium, selenium, manganese, zinc, and vitamin D.